Thursday, 7 January 2016

We had lunch today at Mui Seng Nyonya Fish Head Curry in Taman Melodies.

For first time visitors, it's easy to miss Mui Seng as it is an inconspicuous stall inside Kong Wah kopitiam. We had to get down from the car to ask for help after circling the narrow streets a couple of rounds in vain in this quiet neighbourhood. Fortunately, everyone in this corner of Taman Melodies knows Mui Seng :-D

The easiest way is to look out for this Chinese temple along Jalan Kemuning. Kong Wah kopitiam and Mui Seng stall are just beside it.

Mui Seng is a short hop from Holiday Plaza (this shot was taken from my seat inside the coffee shop).

Youthful Ah Boon and his parents run this little stall. Ah Boon said they were originally at Taman Sentosa near the old Lien Hoe Complex. Mui Seng stall have been moving around JB (like in Taman Molek) before settling here in Taman Melodies about 10 years ago.

Judging from the friendly banter between Ah Boon and the customers, most were locals and regulars. Everyone was very comfortable and relaxed.

Mui Seng's menu at a glance - written with marker pen on a piece of white art paper, the sun bleached words were fading and the paper curling at the edges. It's ok as most customers know Mui Seng's menu by heart.

We ordered Mui Seng's signature Nyonya curry fish head, of course.

The sloshy curry broth was sour, spicy and savoury with slight traces of sweetness. Though labelled "Nyonya" it reminds me of asam pedas.

The dominant sourness in the curry broth came from this Buah Asam Gelugor (it's like a sour peach).

The fish used was Ang Ko Li (red snapper). The flesh was tender, juicy and sweet. Ah Boon personally hand picks his fresh fish from the wet market every business day.

Initially, I found the broth's sourness a little assertive but I soon fell in love with it. Drank Slurped it all up as it opens the stomach or 開胃 as the Chinese say. (That long thing in the clay pot is a lemongrass stem.)

The bean sprouts were stir fried with mashed salted fish. Nice juicy crunch with quite strong savouriness from the salted fish but the bean sprout's sweetness was still discernible.

I like it that at Mui Seng, they painstakingly cleaned the bean sprouts of the husks and roots, letting us enjoy the clean tasting ivory juicy stems.

House made sambal chili with sourish, spicy and crustacean savoury flavour (from fermented shrimps).We enjoyed our two dishes at Mui Seng. The Nyonya curry fish head was especially appetising. The fried bean sprouts were good too. We will surely be back for more.Our total bill this round came to RM41.->> If you like your curry sourish and spicy, Mui Seng's Nyonya inspired curry fish head should suit your taste buds.
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1 comment:

one of my usual lunch haunts... within that small square there is 3rd wave coffee (dejabrew), hae mi, beef noddles, fish head curry (mui seng), hakka mi, taiwan rice, vegetarian rice, and a restaurant can order dishes. parking usually easy.

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